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One-pot Moroccan chicken and rice in a skillet with herbs and lemon

One-Pot Moroccan Chicken and Rice

A comforting one-pot Moroccan chicken and rice dish scented with warm spices, tomatoes, and garlic, perfect for Mediterranean-style weeknight dinners and meal prep grain bowls.
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Ingredients Equipment Method Notes

Ingredients
  

  • Boneless skinless chicken thighs cut in chunks – 1.5 lb
  • Olive oil – 2 tbsp
  • Yellow onion finely chopped – 1 medium
  • Garlic cloves minced – 3
  • Ground cumin – 1.5 tsp
  • Smoked or sweet paprika – 1 tsp
  • Ground turmeric – 0.5 tsp
  • Ground cinnamon – 0.25 tsp
  • Salt – 1.5 tsp plus more to taste
  • Black pepper – 0.5 tsp
  • Long-grain white rice rinsed – 1.5 cups
  • Chicken broth or stock – 3 cups
  • Canned diced tomatoes with juices – 1 can 14–15 oz
  • Carrots small dice – 2 medium
  • Cooked chickpeas drained and rinsed – 1 cup
  • Lemon juice – 2 tbsp
  • Fresh cilantro or parsley chopped – 0.25 cup

Equipment

  • Large Dutch oven or heavy pot with lid; Cutting board and knife; Wooden spoon; Measuring cups and spoons

Method
 

  1. Season chicken pieces with part of the salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat and brown the chicken on all sides; remove to a plate.
  3. In the same pot, sauté onion and carrots until softened, scraping up any browned bits.
  4. Stir in garlic, cumin, paprika, turmeric, cinnamon, remaining salt and pepper; cook briefly until fragrant.
  5. Add rice and toast it in the spices for a minute, stirring to coat every grain.
  6. Pour in broth and diced tomatoes, then return browned chicken and any juices to the pot; stir to combine.
  7. Bring to a gentle boil, reduce heat to low, cover, and cook until the rice is tender and liquid is absorbed.
  8. Gently fold in chickpeas, lemon juice, and fresh herbs; cover and let rest a few minutes before serving.

Notes

For extra flavor, garnish bowls with more herbs, lemon wedges, and a drizzle of tahini or yogurt. Leftovers keep well and make excellent Mediterranean grain bowls for lunch.
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